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Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1 in pieces
- 1/2 c each chopped onion, green pepper & red bell pepper
- 1 t each dried basil, oregano & parsley flakes
- 1/2 t salt
- 1/2 t crushed red pepper flakes
- 1 T canola oil
- 3 garlic cloves, minced
- 1 1/2 c uncooked penne pasta
- 14.5 oz can diced tomatoes, undrained
- 3 T tomato paste
- 3/4 c chicken broth
- 8 ozs shredded part-skim mozzarella cheese
- 1/2 c grated Romano cheese
Details
Preparation
Step 1
In Lg pan saute chicken, onion, peppers & seasonings in oil until chicken is no longer pink. Add garlic; cook 1 min longer.
Cook pasta according to pkg directions. Meanwhile, process tomatoes & tomato paste in blender; add to chicken mixture. Stir in broth. Bring to boil. Reduce heat; cover & simmer 10-15 min until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into greased 2 qt baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover & bake at 350 for 30 min. Uncover; bake 15-20 min longer until heated through.
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